Cognac or Armagnac doesn’t make much difference (in this recipe), and the same goes for Port and Sherry, or any other mutated wine such as Marsala, Maury, Madeira, etc.
As for the bread that goes best with foie gras, don’t be tempted by industrial sandwich bread, or worse, brioche or gingerbread (!), which are not at all suitable. It’s better to try a bread that’s a little more robust, a little more acidic, like a good pain de campagne, for example. The ultimate is ” href=”https://cooking-ez.com/four/recipe-new-leavened-bread.php” target=”_blank”>sourdough bread.
If, like me, you’re an aficionado of foie gras, but you have problems with force-feeding, take a look at this ” href=”https://cooking-ez.com/blog.php?id=40″ target=”_blank”>glimmer of hope.
To find out everything you need to know about how to enjoy foie gras and what to serve it with, take a look at : ” href=”https://cooking-ez.com/blog.php?id=62″ target=”_blank”>Serving foie gras.
